1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and reserve. If using leftover, just have it ready.

2. Heat a large non-stick sauté pan over medium heat. Add the oil and sauté the onions and peppers until softened and starting to brown (about 3 minutes). Stir in the eggs and sriracha and continue to move everything in the pan using a wooden spoon or rubber spatula to scramble the eggs.

3. When eggs are mostly cooked but still look a little wet, stir in the spaghetti (about 3 minutes). Continue to cook until the eggs are fully cooked and the spaghetti is warmed through (about 2 minutes more).

4. Divide between 4 bowls and sprinkle with parsley.

Source: Pasta Fits

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